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Ingredients
- 1/2 gal. ice cream (favorite flavor), softened
- 1 large Sara Lee pound cake
- Cool Whip
- decorating sprinkles
- 1 jelly roll
Method
- Line an igloo shaped mixing bowl with cling wrap width and length (use 2 long sheets).
- Slice pound cake thin; line bowl bottom and sides, making sure to cover every crack.
- Fill with softened ice cream, pushing down so no air holes appear.
- Place remaining slices of cake on top of ice cream; this will be the bottom of the igloo.
- Fold the remaining cling wrap over the top and place in freezer to harden.
